Healthy snacking brand Graze launches a new product every two days, according to head of category development Penny Mackintosh. The group’s agility reflects its close relationship with consumers - and their data.
Ex-model Heather Mills speaks to FoodNavigator about the expansion of her company VBites, which recently acquired a facility in northeast England for the manufacture of meat-free vegan meat substitutes for the global market.
French start-up Frigo Magic is using data to provide consumers with suggestions on how to tackle food waste and calculate the Nutri-Score of recipes. “We have an educational vocation but we do not want to teach lessons,” co-founder and chief technical...
Ingredient start-up Planetarians produces a plant-based protein from up-cycled defatted sunflower seeds. Founder and CEO Aleh Manchuliantsau reveals that the group has been working with European food majors Barilla and Amadori to develop high-protein,...
Representatives from Denmark’s food industry have contributed to the development of government initiatives that aim to strengthen Danish gastronomy, attract tourists and promote sustainability.
Israeli company Practical Innovation has revealed a new system for developing “innovative” food and beverage products from side-steams that were previously treated as waste.
Cargill will have commercial quantities of Non GMO corn protein available by 2022 as it seeks to capitalize on growing demand for plant-based proteins.
A plant-based yogurt alternative company from Germany has claimed Chobani copied its packaging designs for its recent Non-Dairy line. Harvest Moon hopes to expand distribution to the US and said it “will take legal actions to protect our brand.”
Global ingredient giant Tate & Lyle has partnered leading research institute APC Microbiome Ireland to discover more about the health effects of dietary fibres.
Cargill has said it will source 60% of its red seaweed sustainably by 2025. Building “resilience” into a supply chain on the sharp end of climate change will be key to securing long-term supply, sustainability manager James Ede explains.
The multinational’s food and health business says it has solved the challenge of stabilising protein-free, non-dairy whipped cream with a sugar-free ingredients blend.
The e-commerce giant made a splash when it rolled out its grocery business Amazon Fresh in 2016, but needs brick and mortar stores to truly disrupt the sector, says analyst.
Finnish food maker Raisio has entered into a strategic alliance with Italian gluten-free specialist Dr. Schär in a deal the companies believe will open new avenues for speciality innovation.
Dutch starch manufacturer Avebe is boosting its investment in potato ingredients development through the opening of a new innovation centre in the Netherlands.
